If you're on the hunt for a new take on stuffing, look no further. Made from from grain-free, gluten-free Simple Mills Artisan Bread Mix and Primal Kitchen® Avocado Oil, this stuffing recipe is filled with fall herbs and hearty flavor.
About Simple Mills
Since the early days of experimenting in her kitchen, founder Kaitlin Smith has nurtured Simple Mills into a top natural foods company led by an incredible team of people dedicated to making baked goods with all real food ingredients.
For this fall-inspired recipe, we used Simple Mills Artisan Bread Mix—mad with almond flour, coconut flour, and ground flax. Certified gluten-free, the mix is both tasty and rich in texture. Plus, Simple Mill's Artisan Bread Mix is also free of soy, corn, dairy, GMOs, and all gums and emulsifiers!
Primal Kitchen Avocado Oil
Centrifuge extracted, this amazing high-heat cooking oil is non-GMO Project verified, Certified Paleo, and Whole30-Approved. Use this ideal high-heat cooking oil for all your frying, sautéing, baking, and grilling needs!
Squash and Sausage Stuffing
Time: 1 hour
- 1 box Simple Mills Artisan Bread Mix
- 2 pounds butternut squash, chopped
- 2 tablespoons Primal Kitchen® Avocado Oil
- Salt and pepper, to taste
- 1 tablespoon ghee (we like 4th & Heart)
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons sage, chiffonade
- 4 links (1 pound) spicy chicken sausage, casings removed
- Salt and pepper, to taste
- 1 cup bone broth (chicken or turkey recommended)
- 2 tablespoons melted ghee
- Make a loaf of bread, following the list of instructions on the back of the Simple Mills Artisan Bread Mix.
- Once the bread has finished baking, remove it from the oven and allow it to cool.
- Dice the bread into 1-inch cubes, and spread the pieces out evenly on a baking sheet.
- Toast the cubes at 425 degrees for 10 minutes, or until they become crispy and golden.
- While the croutons are toasting, spread the diced squash out over a baking sheet.
- Toss with squash with Primal Kitchen® Avocado Oil, salt, and pepper.
- Remove the croutons from the oven, and roast the diced squash cubes at 425 degrees for 25 minutes. Make sure to flip the squash over at around 12 minutes, to ensure both sides of the cubes are properly cooked.
- Once the squash is cooked, gently scoop the cubes into a large casserole dish.
- Next, add the ghee to a large frying pan. Apply medium-high heat to the ghee until it has fully melted.
- Add onions, garlic, and sage into the pan. Sauté the veggies for about 5-7 minutes, or until the onions are soft and lightly browned.
- Add the ground sausage to the skillet, and cook the meat for about 7 minutes. Add salt and pepper to taste.
- Combine the sausage mixture with the squash in the casserole dish.
- Layer in the toasted croutons, and then toss all the ingredients together.
- Pour the bone broth evenly over the entire casserole dish.
- Drizzle on top a layer of melted ghee.
- Bake the stuffing at 350 degrees for 30 minutes.